Mexican Street Fries

Ingredients

OZO™ Plant-Based Mexican Seasoned Ground	12 Oz.
Vegetable oil	1 Tablespoon
For the Fries
Medium Russet potatoes, rinsed, scrubbed, and cut into ½-inch thick fries	3 Potatoes
Vegetable oil	2 Tablespoons
Kosher salt	1½ Teaspoons
Ground cumin	¾ Teaspoon
Chili powder	¾ Teaspoon
Garlic powder	½ Teaspoon
Paprika	½ Teaspoon
Cayenne pepper	¼ Teaspoon
For Assembly
Avocado, diced	1 Avocado
505 Southwestern® Restaurant Style Salsa	1 Cup
Cotija cheese, crumbled	1 Cup
Radishes, sliced thin	2 Radishes
Jalapeño pepper, sliced into rounds	1 Pepper
Fresh cilantro, chopped	¼ Cup
Lime, cut into wedges	1 Lime

Directions

Step 1

Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

Step 2

In a medium mixing bowl, add fries, oil, and spices. Toss to coat.

Step 3

Place in an even layer on the prepared baking sheet and bake for 20 minutes. Flip the fries, then bake for an additional 10-15 minutes, or until fries are golden and crispy.

Step 4

Warm the oil in a 12-inch nonstick skillet over medium heat, add the ground, and cook until internal temperature reaches 165°F, breaking it up with a spatula as it cooks, about 4-5 minutes.

Step 5

Top fries with cooked ground, avocado, salsa, Cotija, radishes, jalapeño, cilantro, and lime wedges, and serve immediately!